[煮出し昆布だし] Simmered Kombu Dashi (Vegan) is the traditional way to make authentic Japanese kombu dashi that can be used for anything from soups to flavored cooking liquid! Unlike the cold brew kombu dashi, it takes less time to prepare which is perfect for the last-minute read more
[水出し昆布だし] Cold Brew Kombu Dashi (Vegan) is the easiest method to make authentic Japanese kombu dashi that can be used for anything from soups to flavored cooking liquid! Unlike the simmered kombu dashi, no cooking required but the result is always delicious. It’s naturally vegan read more
[ヴィーガンさつま芋のお味噌汁] This sweet and savory Vegan Japanese Sweet Potato Miso Soup is a taste of fall in Japan but prepared without the traditional bonito and kombu dashi! It only takes 5 ingredients to make but the flavors are very comforting and complex: savory, umami-rich and read more
[しらたきの胡麻生姜ポン酢和え] If you’re a noodle lover like me, here is a guilt-free noodle recipe for you! Shirataki Salad With Sesame Ginger Ponzu Sauce is a cold salad-type dish. It’s refreshing yet has robust flavors from ground toasted sesame seeds, freshly grated ginger and ponzu sauce. read more
[ぬか漬け] Nukazuke (Japanese Pickles Made in a Fermented Rice Bran Bed) is the most basic yet authentic & traditional Japanese pickles made in nukadoko. The recipe features some of the commonly used veggies for making nukazuke: cucumber, carrot and daikon radish. The concept is very read more
[ベジートそば寿司] If you are looking for another vegan “sushi” option, try this one! Soba Sushi Roll is a different kind of sushi that’s not made with rice. Yes, you can make “sushi” with soba noodles! What’s very special about this roll is the vegan & read more
[ぬか床] Nukadoko (A Fermented Rice Bran Bed for Pickling) is an essential component for making quintessential Japanese pickles called Nukazuke. My Nukadoko is made from scratch with rice bran, sea salt, water, kombu and chili peppers. It’s quite a process from start to finish but read more
[お茶漬け風味噌焼きおにぎり] If there’s one thing I need to pick to represent quintessential Japanese food, it has to be onigiri (rice ball.) Miso Grilled Onigiri with Green Tea (Ochazuke Style) is a variation of the Japanese onigiri with a twist! Miso is slightly charred from grilling read more
[炒り胡麻] Irigoma (Toasted Sesame Seeds) is an aromatic & versatile condiment that I use in my kitchen everyday! It’s very quick & easy to do at home yet it tastes 100% better than anything you can buy from stores. No special equipment is needed! I read more
[赤しそふりかけと焼きラディッシュの混ぜご飯] This dish represents what real Japanese homecooked food tastes like. Shiso Furikake Rice with Grilled Radish is a simple and clean tasting rice dish. It’s aromatic from shiso perilla flakes with a lightly charred flavor from the grilled radish. The rice is accompanied by read more